#Best Wood Fired Pizza in Los Angeles

[famouspeopleeatingpizza]

Discovering America's Best: The Top 10 Pizza Places in the USA

Pizza, a dish beloved across the globe, holds a special place in the hearts of Americans. From New York's thin crust to Chicago's deep dish, pizza in the United States is not just food; it's a cultural icon. After extensive research, sampling, and considering feedback from pizza aficionados, I present to you the definitive list of the top 10 pizza places in the United States.

1. Lombardi's Pizza - New York City, New York

Established in 1905, Lombardi's is recognized as the first pizzeria in the United States. Their coal-fired oven imparts a unique, smoky flavor to their pizzas, making it a must-visit for any pizza lover.

2. Pizzeria Bianco - Phoenix, Arizona

Chef Chris Bianco brings his culinary expertise to Pizzeria Bianco, where the wood-fired pizzas have gained a nationwide following. The Rosa, with red onion, rosemary, and Arizona pistachios, is a standout.

3. Pequod's Pizza - Chicago, Illinois

Chicago is synonymous with deep-dish pizza, and Pequod's caramelized crust sets their pizza apart. This local favorite is an essential stop for deep-dish enthusiasts.

4. Frank Pepe Pizzeria Napoletana - New Haven, Connecticut

Frank Pepe's, a New Haven institution since 1925, is famous for its coal-fired, thin-crust pizzas. The White Clam Pizza is an iconic choice.

5. Una Pizza Napoletana - San Francisco, California

Anthony Mangieri's Una Pizza Napoletana serves up Neapolitan pizzas with a Californian twist, cooked in a wood-fired oven for a perfect char.

6. Di Fara Pizza - Brooklyn, New York

Di Fara, a Brooklyn staple since 1964, is renowned for its handcrafted pies topped with imported ingredients, crafted by the legendary Dom DeMarco.

7. Pizzana - Los Angeles, California

Pizzana blends traditional Italian techniques with local Californian flavors. Their slow-fermented dough and high-quality toppings make each pizza a gourmet experience.

8. Antico Pizza Napoletana - Atlanta, Georgia

Antico brings a taste of Naples to Atlanta. Their authentic Neapolitan pizzas, baked in wood-burning ovens, are known for their flavorful and airy crust.

9. Sally's Apizza - New Haven, Connecticut

Another New Haven gem, Sally's Apizza has been serving up coal-fired, thin-crust pizzas since 1938. Their tomato sauce and perfectly charred crust are legendary.

10. Lou Malnati's Pizzeria - Chicago, Illinois

Lou Malnati's is synonymous with Chicago-style deep dish. Their buttery crust, Wisconsin cheese, and sweet tomato sauce make for an unforgettable pizza.

[georgemathew8899]

Finding the Best Pasta Place in Singapore

Singapore's vibrant dining scene boasts a wide array of Italian restaurants, each offering a unique interpretation of the classic comfort food - pasta. Whether you're craving a quick and casual meal or a luxurious fine-dining experience, there's a perfect spot waiting to be discovered.

For a taste of authentic Italy, head towards laid out institutions. Long serving pasta places in Singapore favorites like Pasta Fresca Da Salvatore and Caffe Fernet are known for their dedication to fresh, handmade pasta. Here, you can witness the magic unfold as skilled chefs knead and roll dough into delectable shapes like tagliatelle and ravioli. These restaurants pair their house-made pasta with simple yet flavorful sauces, letting the ingredients' quality shine.

For a more contemporary interpretation of Italian cuisine, Singapore offers a plethora of exciting new restaurants. Tipo Pasta Bar is a haven for the individuals who relish customizing their meals. With a range of fresh pasta options and an extensive selection of sauces, you can create your perfect bowl. Similarly, Chicco Pasta Bar tantalizes with innovative flavor combinations, for example, smoked duck with truffle cream sauce or seafood linguine with saffron and sea urchin.

Look beyond the typical spaghetti and lasagna and discover the regional specialties in Singapore's Italian restaurants. To taste southern Italy, visit Positano Risto, a seafood lover's paradise known for its delectable seafood pasta and wood-fired broiler pizzas. Then again, Osteria Mozza, a Singapore outpost of the renowned Los Angeles eatery, serves up pizzas with burrata cheese, a true delight for cheese enthusiasts.

Exploring pasta places in Singapore would just be complete with mentioning the casual cafes and trattorias. These hidden gems are perfect for a cozy lunch or a relaxed dinner with friends. They frequently have a more laid-back atmosphere and offer hearty pasta at affordable prices. Make certain to explore local favorites like Da Luca or Bella Pasta, where you can savor classic Italian fare in a welcoming environment.

Singapore's Italian restaurants and pasta places give a delightful culinary journey through Italy's diverse regions. Whether you're in the mood for a casual meal at a cozy trattoria or a sophisticated dining experience at a fine-dining establishment, the city-state offers a variety of options to satisfy your cravings for authentic Italian cuisine. With their dedication to quality, tradition, and innovation, these restaurants ensure that each meal is memorable.

In this way, next time you're craving a delightful plate of pasta, make sure to the diverse world of Italian restaurants in Singapore. From traditional trattorias to modern interpretations, there's a place to satisfy each pasta enthusiast.

[anand07723]

Savoring Excellence: Unraveling the Culinary Artistry of 786 Degrees Pizza - Pasadena

Welcome to the culinary journey of 786 Degrees Pizza - Pasadena, where passion for pizza meets excellence in every slice. Nestled in the heart of Pasadena, our pizzeria stands as a beacon of authenticity, innovation, and unbeatable taste. As connoisseurs of the art of pizza making, we take pride in crafting the finest wood-fired pizzas that tantalize taste buds and leave a lasting impression. Join us as we explore the essence of pizza perfection, delve into the secrets of wood-fired magic, and discover why 786 Degrees Pizza reigns supreme as the epitome of the "Best Pizza" in Los Angeles.

Unveiling the Essence of Pizza: Pizza transcends mere food; it embodies a cultural phenomenon, a symbol of togetherness, and a canvas for culinary creativity. At 786 Degrees Pizza - Pasadena, we understand the significance of every ingredient, every flavor, and every moment shared over a piping hot pie. Our journey begins with the foundation of authentic Neapolitan-style pizza-making techniques combined with a modern twist, resulting in a symphony of flavors that dance on your palate.

Best Pizza in Los Angeles: In a city renowned for its diverse culinary landscape, claiming the title of the "Best Pizza in Los Angeles" is no small feat. However, at 786 Degrees Pizza - Pasadena, we rise to the challenge with unwavering commitment to excellence. Each pizza crafted in our kitchen is a testament to our dedication to quality, flavor, and innovation. Whether you crave the classic Margherita adorned with fresh basil and creamy mozzarella or the adventurous flavors of our signature pies, every bite is a celebration of perfection.

Wood-Fired Magic: Central to our culinary philosophy is the art of wood-fired cooking—a tradition that dates back centuries and infuses our pizzas with unparalleled flavor and authenticity. Our custom-built wood-fired oven, meticulously maintained at the perfect temperature, transforms dough and toppings into culinary masterpieces. The gentle kiss of the open flame creates a crust that is simultaneously crisp and chewy, while infusing the toppings with a smoky richness that is simply irresistible.

Crafting the Perfect Pie: At 786 Degrees Pizza - Pasadena, crafting the perfect pie is both a science and an art. It begins with the finest quality ingredients sourced from local producers and trusted suppliers. From our San Marzano tomatoes bursting with vibrant flavor to the premium cheeses that melt into a creamy blanket of goodness, every component is selected with care. Our dough, the heart and soul of our pizzas, undergoes a meticulous fermentation process to achieve the ideal balance of texture and flavor.

Community and Connection: Beyond the kitchen, 786 Degrees Pizza - Pasadena is a hub of community and connection. We believe that great food has the power to bring people together, fostering bonds and creating memories that last a lifetime. Whether you're sharing a meal with family, catching up with friends, or simply savoring a moment of solitude with a slice of pizza, our pizzeria is a place where everyone is welcome, and every palate is satisfied.

Conclusion: In the bustling culinary landscape of Los Angeles, 786 Degrees Pizza - Pasadena stands as a beacon of excellence, innovation, and unparalleled flavor. With our commitment to quality ingredients, traditional techniques, and bold creativity, we have earned the reputation as the "Best Pizza in Los Angeles" and beyond. Join us on a culinary journey where every slice is a masterpiece, and every bite is an adventure in taste. Experience the magic of wood-fired pizza perfection at 786 Degrees Pizza - Pasadena, where every pizza is crafted with passion and served with pride.

[taylogbusinessspaces]

Massage career training Glend

https://www.youtube.com/embed/km_klDwDB8k

OUR MISSION AND VISION Our mission is to attend to the highest environment of education in a caring and in agreement environment, producing graduates who are accomplished to assist themselves and others to experience increased health and competently mammal through the Holistic Healing Arts. Our programs are competently expected to prepare the students for a rewarding career. Our professional staff works hard to offer the completely best experience and personal lump to our students and prepare them competently sufficient to permit the students to start a career as soon as they graduate. Building a hermetically sealed curriculum at an affordable price enables more people to pursue this amazing and rewarding career.

hhttps://a2zhealth.net/

550 HOUR - credited daub THERAPIST (CMT) PROGRAM This program begins later core education in Swedish daub techniques and practices and continues to improve combined education in innovative modalities such as Deep Tissue, Pregnancy Massage, innovative Swedish techniques, innovative Anatomy & more. in force in our clinic environment and getting enhanced education in thing skills and ethics will equip our students later a competitive edge to get employed in this rewarding field. In complement upon graduation our students will be eligible to apply for certification as a daub therapist later the California daub Therapy Council (CAMTC). A career in daub therapy has as a result many every second opportunities to combat each therapist's interests. Establishing your own thing and growing personal clientele is empowering and offers personal fulfillment. If you are looking for opportunities, here are some places that offer excellent career paths for our students: Chiropractic Offices - Sports Therapy and Recovery Centers Private Health Clubs and Spas - Hotels and Resorts In this information session, we will review everything you craving to know in order to successfully answer your program.

https://gwrench.com/

https://www.brothersautocollision.com/

https://a2zhealth.com/

https://taylorsbusinessspace.blogspot.com/2024/01/massage-career-training-glendale.html a2z Health Massage Schools Los Angeles CA a2z Health Massage Schools Los Angeles CA a2z Health Massage Schools Los Angeles CA https://sites.google.com/view/massagecoursesventurab6x4a/home/ https://sites.google.com/view/musicproductioncoursetc78q/home/ https://sites.google.com/view/courseinmusicproductionlm/home/ https://sites.google.com/view/lawncaresandalwoodt5p3/home/ https://sites.google.com/view/tustinpersianrugrestorata5fzi/home/ https://sites.google.com/view/vistaautorepairestimatepf5/home/ https://sites.google.com/view/autobodyshopakronohiop4/home/ https://sites.google.com/view/stretchesforbackpainshren2g/home/ https://sites.google.com/view/sacredgeometryhealingquicp6q/home/ https://sites.google.com/view/vista-dentist-near-me/home/ https://sites.google.com/view/redondobeachpersianrugrecy/home/ https://sites.google.com/view/termitepestcontroloceansm6x/home/ https://sites.google.com/view/persianrugrestorationpoiwr35/home/ https://sites.google.com/view/tubtoshowerconversionj7l/home/ https://carpaintingakronoh813.blogspot.com/ https://lonniebusinessworld198745.blogspot.com/2024/01/car-painting-akron-oh.html https://www.tumblr.com/lonniesbusinessworld12798/740492474649296896 https://woodfiredpizzaovenbrickwoodfi868.blogspot.com/ https://woodfiredpizzaovenbrickwoodfi868.blogspot.com/2024/01/wood-fired-pizza-oven-brick-wood-fire.html

[formeryelpers]

Pane Bianco, 757 S Alameda St, Los Angeles (Downtown), CA 90021

Pane Bianco is Chris Bianco’s casual, lunch only slice house serving NY style pizza, focaccia, sandwiches made with bread baked in house in the wood-fired oven, and salads. Bianco was named Best Chef Southwest in 2003 by the James Beard Foundation. His focus has been on making pizza with the best ingredients, including his own line of Bianco DiNapoli tomato products from California. You can buy the Bianco DiNapoli tomato products at the shop, along with apparel, hats, and Bianco’s EVOO.

The focaccia was sold out during my visit. They had 4 kinds of NY pizza to choose from: red, salami, green, marinara. You can order them by the slice or get a whole pie. Order at the counter. The pizza slices are reheated. It takes awhile, around 10 minutes.

Green slice ($6): caciocavallo, spinach cream sauce, Parmigiano Reggiano. The slice had puffy edges. The crust was harder and crunchier than usual. I didn’t mind that so much (though I think the crust was a bit too tough) but the crust tasted charred/burnt. The toppings were simple – pureed spinach with cream, cheese. The ingredients were high quality but the pizza seemed too simple and also baked too long (or the temperature was too high).

The space is large with high ceilings, indoor and outdoor seating, and some interesting vintage elements.

Parking is free at The Row on weekdays and weekends.

3.5 out of 5 stars

By Lolia S.

[blxck-kryptoknight16]

BEST PIZZA PLACES IN USA

Pizza is one of the most popular and delicious foods in the world, but not all pizzas are created equal. If you are looking for the best pizza places in the USA, you might be overwhelmed by the number of options and opinions. That's why we have compiled a list of some of the most amazing pizza joints in the country, based on factors such as quality, variety, service, and atmosphere. Here are our top picks for the best pizza places in the USA:

Pizzeria Bianco, Phoenix, AZ: This legendary pizzeria has been serving wood-fired pizzas with fresh ingredients and homemade mozzarella since 1988. The owner and chef, Chris Bianco, is a James Beard Award winner and a pioneer of the artisan pizza movement. His pizzas are simple but sublime, with thin crusts and balanced flavors. Try the classic Margherita or the Rosa, topped with red onion, Parmigiano-Reggiano, rosemary, and pistachios.

Frank Pepe Pizzeria Napoletana, New Haven, CT: Founded in 1925 by an Italian immigrant, Frank Pepe is one of the oldest and most revered pizzerias in the USA. The specialty here is the New Haven-style pizza, also known as apizza, which features a thin, crisp crust and a slightly charred edge. The signature pie is the white clam pizza, made with fresh clams, garlic, oregano, and olive oil. Other favorites include the tomato pie and the original tomato pie with mozzarella.

Di Fara Pizza, Brooklyn, NY: Di Fara Pizza is a family-run institution that has been making authentic New York-style pizzas since 1964. The owner and master pizzaiolo, Domenico De Marco, still handcrafts every pizza with imported ingredients from Italy and fresh basil from his own garden. The result is a mouthwatering pizza with a thin crust, a rich sauce, and a generous amount of cheese. Be prepared to wait in line for a slice of heaven, but trust us, it's worth it.

Pizzeria Mozza, Los Angeles, CA: Pizzeria Mozza is a collaboration between celebrity chef Mario Batali, pastry wizard Nancy Silverton, and restaurateur Joe Bastianich. The pizzas here are inspired by the Neapolitan tradition but with a Californian twist. The dough is made with a sourdough starter and baked in a wood-burning oven until it's puffy and blistered. The toppings are creative and seasonal, such as squash blossoms with burrata, or bacon with onion marmalade and creme fraiche.

Lou Malnati's Pizzeria, Chicago, IL: No list of the best pizza places in the USA would be complete without mentioning Chicago-style deep dish pizza. And when it comes to deep dish pizza, Lou Malnati's is a legend. The pizzeria was founded in 1971 by Lou Malnati, who learned the secrets of deep dish pizza from his father Rudy, who worked at the original Pizzeria Uno. The pizzas here have a buttery crust that's thick but not heavy, a chunky tomato sauce that's sweet but not too sweet, and plenty of gooey cheese that stretches for miles. Don't miss the Malnati Chicago Classic, made with sausage, extra cheese, and vine-ripened tomato sauce.

[basilpizzabar]

The Magic of Live Pizza Making: A Unique Catering Experience

When it comes to creating an unforgettable event or party, the cuisine served plays a crucial role in shaping the overall guest experience. If you're aiming to infuse your special occasion with a touch of excitement & the essence of Italy, look no further than the enchanting magic of live pizza making—an exceptional Italian catering experience.

Bringing the Art of Pizza Making to Life

Imagine your guests gathering around a wood-fired pizza oven, eagerly watching as expert chefs work their magic right before their eyes. The captivating aroma of freshly baked dough and savory toppings fills the air, setting the stage for an extraordinary culinary journey.

With live pizza making, each guest becomes part of the culinary spectacle. Witnessing the dough being skillfully stretched and tossed, topped with a variety of flavorful ingredients, and then placed into the blazing oven, it's an interactive show that will leave everyone in awe.

Basil Pizza Bar: Where the Magic Happens

One Best Italian catering service that has mastered the art of live pizza making is Basil Pizza Bar. Based in Los Angeles and Orange County, Basil Pizza Bar offers an authentic Italian pizza experience that goes beyond just food—it's an entertainment spectacle that your guests will talk about long after the event is over.

The Joy of Interactivity

Interactivity is a vital element in ensuring a successful live pizza making experience. At Basil Pizza Bar, their chefs actively involve your guests in the process, inspiring them to personalize their pizzas with their preferred toppings. Whether they opt for the classic Margherita, zesty pepperoni, or a delightful combination of flavors, this personalized touch amplifies the fun and excitement of the event.

A Feast for the Senses

As the pizzas cook in the blazing wood-fired oven, the mesmerizing sights and sounds of crackling flames create an ambiance that enhances the overall dining experience. The anticipation builds as guests eagerly await their freshly baked masterpieces.

When the pizzas emerge from the oven, piping hot and adorned with the perfect blend of flavors, it's a feast for the senses. The first bite into the crispy crust and the harmonious blend of toppings evoke pure delight, leaving your guests with an unparalleled culinary memory.

For your next event planning, embrace the art of live pizza making, and witness the enchanting magic come to life right before your eyes!

Resource: https://basilpizzabar.wordpress.com/2023/07/26/the-magic-of-live-pizza-making-a-unique-catering-experience/

[napolispizzakitchen]

The Best Pizza Spots In Los Angeles: A Slice Of Heaven At Napoli’s Pizza Restaurant

Los Angeles is known for its vibrant food scene, and when it comes to pizza, the city doesn’t disappoint. From traditional New York-style slices to gourmet artisanal pies, there’s something for every pizza lover. Among the many outstanding pizzerias in Los Angeles, Napoli’s Pizza Restaurant stands out as a true gem. Let’s dive into the world of LA’s pizza culture and explore why Napoli’s is a must-visit destination and the best pizza spot in Los Angeles A Taste of Authenticity: Napoli’s Pizza Restaurant brings a taste of authenticity to Los Angeles with its traditional Neapolitan-style pizza. The dough is made with imported Italian flour, ensuring a light and chewy crust. Topped with the finest ingredients and cooked in a wood-fired oven, their pizzas are a true representation of the flavors found in Naples, Italy. Extensive Menu Selection: At Napoli’s, the menu offers a wide variety of pizza options to suit every palate. Whether you’re a fan of classic Margherita, adventurous with toppings, or prefer vegetarian or vegan options, Napoli’s has you covered. Their menu caters to diverse tastes, ensuring everyone can find their perfect slice. Gourmet Pizzas: For those seeking a unique and gourmet pizza experience, Napoli’s has you covered. Indulge in their specialty pizzas featuring creative combinations of flavors. From the tantalizing Truffle Mushroom Pizza with truffle oil-infused mushrooms to the tangy and savory Fig & Prosciutto Pizza, each bite is a culinary delight that showcases the mastery of their chefs. Cozy Ambiance: When you step into Napoli’s, you’re greeted with a warm and inviting atmosphere. The restaurant’s rustic decor and cozy seating create the perfect setting for a memorable dining experience. Whether you’re enjoying a meal with friends, a date night, or a family outing, Napoli’s provides a welcoming environment for pizza lovers of all ages. Exceptional Service: Napoli’s Pizza Restaurant takes pride in its exceptional service. The attentive and knowledgeable staff ensures that your dining experience is nothing short of exceptional. Whether you have dietary restrictions or need recommendations, the friendly team at Napoli’s is always ready to assist, making your visit all the more enjoyable. Community Favorite: Napoli’s Pizza Restaurant has become a beloved establishment within the local community. With its commitment to quality ingredients, authentic flavors, and exceptional customer service, Napoli’s has garnered a loyal following. It’s not uncommon to see families, friends, and pizza enthusiasts gathering at Napoli’s to indulge in their delectable offerings. When it comes to the best pizza spots in Los Angeles, Napoli’s Pizza Restaurant stands out as a true champion. With their dedication to authenticity, extensive menu selection, gourmet creations, inviting ambiance, and exceptional service, Napoli’s provides an unforgettable pizza experience. Whether you’re a local or a visitor to Los Angeles, make sure to savor a slice or two at Napoli’s and discover why it has earned its place among LA’s pizza legends.

[woodsilverlake]

Best Wood Fired Pizza in Los Angeles – Must Try It

Every person loves to have a pizza. If you are also a person who loves to eat pizza and you are looking out for options then it would be better to check out the menus of different restaurants or food centers where delicious and authentic taste pizzas are available. In the range of pizza also, you will find a lot of options available, so it depends on your taste and choice you can place your order either you can visit the restaurant to have a delicious pizza or you can order the pizza which will get delivered at your place. There are many online portals available from where you can order the best taste food from the best restaurant. They will provide the delivery at your place with their trained team members.

If you are in some specific location and looking out for the pizza, so it would be better to identify the best option in that area. You can easily get the details of pizza Sunset Blvd on the internet because most of the food centers or restaurants have an online presence. When you check out the pizza details then you will find that there are pizzas available in different sizes, toppings, sauces, and even there are different choices and preferences in that. If you are not sure that which flavored will be the best, then it will be good to check out the ratings and reviews. Even when you search online then you will find the ratings of the restaurant or food center from where you are ordering. It would be recommended to go with the top rating restaurant so you will have an amazing experience with the pizza. It depends on you whether you want the extra cheese or not, you want the beverage or not. As per your own choice you can place the order.

These days there is a high demand for wood fired pizza, it gets prepared on the wood which gives an amazing flavor to the pizza. If you are unable to identify the best location in Los Angeles, then on the web you can search about the best wood fired Pizza Los Angeles so you will get the best possible options in the Los Angeles area. If you are new to that area and you are unable to visit the location for having the wood fired pizza then it would be better to place your order online and it will get delivered to your place. But if you really want to avail yourself that real taste of wood fired pizza then you must have to visit the restaurant where they are serving the hot prepared pizza that is amazing in taste and deliver the pizza with the different herbs and sauces that will make your taste better and you will have a better memory. When you have a pizza at restaurants or food centers, then you can enjoy the surroundings with your food.

[yepic]

Chipotle Mexican Grill, Inc. (/tʃɪˈpoʊtleɪ/, chih-POHT-lay),[7] often known simply as Chipotle, is an American chain of fast casual restaurants in the United States, United Kingdom,[8] Canada,[9][10] Germany,[11] and France,[12] specializing in tacos and Mission burritos.[13][14] Its name derives from chipotle, the Nahuatl name for a smoked and dried jalapeño chili pepper.[15] The company trades on the New York Stock Exchange under the ticker symbol CMG.[16]

Chipotle is one of the first chains of fast casual dining establishments.[17] Competitors in the fast-casual Mexican market include Qdoba Mexican Grill, Moe's Southwest Grill, Rubio's Coastal Grill, and Baja Fresh.[18] Founded by Steve Ells on July 13, 1993, Chipotle had 16 restaurants (all in Colorado) when McDonald's Corporation became a major investor in 1998. By the time McDonald's fully divested itself from Chipotle in 2006,[19] the chain had grown to over 500 locations. With more than 2,000 locations, Chipotle had a net income of US$475.6 million and a staff of more than 45,000 employees in 2015.[3]

In May 2018, Chipotle announced the relocation of their corporate headquarters to Newport Beach, California, in Southern California, ending their relationship with Denver after 25 years. Founder Steve Ells attended the Culinary Institute of America in Hyde Park, New York. Afterward, he became a line cook for Jeremiah Tower at Stars in San Francisco.[20] There, Ells observed the popularity of the taquerías and San Francisco burritos in the Mission District. In 1993, Ells took what he learned in San Francisco[21] and opened the first Chipotle Mexican Grill in Denver, Colorado, in a former Dolly Madison Ice Cream store at 1644 East Evans Avenue,[22] near the University of Denver campus, using an $85,000 loan from his father.[19] Ells and his father calculated that the store would need to sell 107 burritos per day to be profitable. After one month, the original restaurant was selling over 1,000 burritos a day.[16] The second store opened in 1995 using Chipotle's cash flow, and the third was opened using an SBA loan. To fund more growth, Ells' father invested $1.5 million. Afterwards, Ells created a board of directors and business plan, raising an additional $1.8 million for the company.[23] Ells had originally planned to use funds from the first Chipotle to open a fine-dining restaurant, but instead focused on Chipotle Mexican Grill when the restaurants saw success.[24][25]

In 1998, the first restaurant outside of Colorado opened in Kansas City, Missouri.[26] The company opened its first location in Minnesota by opening near the campus of the University of Minnesota in Minneapolis in March 1999.[27]

In 1998, McDonald's made an initial minority investment in the company. By 2001, the company had grown to be Chipotle's largest investor.[19] The investment from McDonald's allowed the firm to quickly expand, from 16 restaurants in 1998 to over 500 by 2005.[28] On January 26, 2006, Chipotle made its initial public offering (IPO) after increasing the share price twice due to high pre-IPO demand. In its first day as a public company, the stock rose exactly 100%, resulting in the best U.S.-based IPO in six years, and the second-best IPO for a restaurant after Boston Market. The money from the offering was then used to fund new store growth.[29]

In March 2005, Monty Moran was appointed president and chief operating officer of Chipotle while Ells remained chairman and CEO.[30]

In October 2006, McDonald's fully divested from Chipotle.[31] This was part of a larger initiative for McDonald's to divest all of its non-core business restaurants — Chipotle, Donatos Pizza, and Boston Market — so that it could focus on the main McDonald's chain.[32] McDonald's had invested approximately $360 million into Chipotle, and took out $1.5 billion.[23] McDonald's had attempted to get Chipotle to add drive-through windows and a breakfast menu, which Ells resisted.[33][34] In 2008, Chipotle opened its first location outside of the United States in Toronto.[10]

In January 2009, president and chief operating officer Monty Moran was promoted to co-CEO, a position that he would share with Ells, while Moran retained his president position.[35]

In a list of fastest-growing restaurant chains in 2009, Chipotle was ranked eighth, based on increases in U.S. sales over the past year,[36] and in 2010 Chipotle was ranked third.[37] Consumer Reports ranked Chipotle as the best Mexican fast-food chain in 2011.[38] The company serves approximately 750,000 customers per day.[39]

In December 2010, Chipotle hired chef Nate Appleman to develop new cuisine. Appleman has won Rising Star Chef from the James Beard Foundation, was named "Best New Chef" by the Food & Wine magazine, and competed on The Next Iron Chef.[40]

In 2010, U.S. Immigration and Customs Enforcement (ICE) audited Chipotle's Minneapolis restaurants, and found that some employees had been hired using fraudulent documents. In December, Chipotle fired 450 employees from its Minneapolis restaurants as a result of the audit, resulting in protests by local groups.[41][42] In February 2011, ICE expanded the audit to include 60 restaurants in Virginia and Washington, D.C.[43] which resulted in 40 workers being fired. In April 2011, the criminal division of the attorney general's office in Washington, D.C., joined the case, and ICE agents began interviewing employees at 20 to 25 restaurants in other locations, such as Los Angeles and Atlanta.[44] In response to the government investigations, Chipotle hired former director of ICE Julie Myers Wood and high-profile attorneys Robert Luskin and Gregory B. Craig.[45]

In December 2016, Chipotle announced that co-CEO Monty Moran has stepped down from his role effective immediately with Ells becoming the sole CEO.[46][47] Eleven months later, Ells announced in November 2017 that he would be stepping down as CEO.[48]

In December 2017, Chipotle announced it signed a 15-year lease and in late 2018 will move around 450 corporate employees – currently housed in multiple buildings around downtown Denver – into the new 1144 Fifteenth Tower and occupy around 126,000 square feet or 5 floors of the 40-story tower.[citation needed]

In February 2018, Chipotle announced that Taco Bell CEO Brian Niccol would replace Ells as CEO starting on March 5 while Ellis would retain his chairman position.[49] Many industry analysts praised Niccol's appointment saying that Chipotle "needed new blood."[50] Chipotle stock went up $30.27, or 12.04%, as a result of the announcement. However, other analysts criticized the announcement by saying that "the move goes against everything the burrito chain stands for."[51]

In May 2018, Chipotle announced that it would relocate headquarters from Denver to Newport Beach, California in Southern California. Corporate functions handled in their Denver and New York offices would move to Newport Beach or to an existing office in Columbus, Ohio. This move would impact 400 workers, some being offered relocation and retention packages.[52]

In June 2018, the company announced the closing of 65 under-performing restaurants.[53][54]

Other restaurant expansion[edit]

In 2011, Steve Ells was a judge for the TV show America's Next Great Restaurant and investor of ANGR Holdings, the company that will be running the winning concept's restaurants. Chipotle has agreed to purchase Ells' investment in ANGR at his cost, provide support for ANGR operations, and invest a total of $2.3 million in cash contributions.[55] The winning concept, Soul Daddy, was quickly closed after operating for less than 5 weeks.[56]

In September 2011, Chipotle opened an Asian fast-casual concept restaurant named ShopHouse Southeast Asian Kitchen in Washington, D.C.[57] The company has said the new restaurant "would follow the Chipotle service format and its focus on 'food with integrity' in ingredients."[58] Chipotle's plan was to start with only one store, and see how the restaurant works out before expanding the concept.[59]

On December 18, 2013, the company revealed that it had opened its first fast-food pizza chain in Denver back in May 2013. According to Associated Press, Chipotle partnered with a local full-service restaurant called Pizzeria Locale to create a fast-food version of the eatery, keeping its name. The company plans to open at least two more pizzerias in the Denver area.[60]

In April 2014, Chipotle announced an increase in menu prices for the first time in nearly three years, due to increasing costs for steak, avocados, and cheese. The price increase was expected to be rolled out from the end of second quarter of 2014 through the end of the third quarter.[61] In late 2015, Chipotle expanded its mobile strategy through delivery partnerships with tech startups like Tapingo, a delivery service that targets college campuses.[62]

On July 29, 2016, the company announced the opening of its first Tasty Made burger restaurant in the fall. Chipotle was still dealing with the various virus outbreaks with additional marketing. The company was also reducing the number of new stores for the year from 235 to 220.[63]

The newer restaurant concepts did not perform as well as expected so that ShopHouse Southeast Asian Kitchen and Tasty Made were respectively closed in March 2017[64] and February 2018[65] leaving only Pizzeria Locale operating besides the parent company.

International[edit]

According to an article in The Motley Fool, Chipotle had 17 locations outside of the United States by October 2014 with the majority in Canada, and the UK was in the process of opening more locations.[66] The rate of overseas expansion was slower than expected.[67] Many of the press reviewers thought that the food was overpriced for their area.[12][68]

As of 2018 there are 33 locations outside of the United States with 19 locations in Canada (Ottawa, Toronto, Markham, Vaughan, Mississauga, Oakville, Vancouver), 6 locations in The United Kingdom (London), 6 in France (Paris), and 2 in Germany (Frankfurt).[better source needed][3][69]

Canada[edit]

Chipotle Mexican Grill in Canada

In August 2008, Chipotle opened its first location outside of the United States in Toronto.[10] The second location in Toronto–and in all of Canada–was not opened until 2010.[67]

The first Canadian location outside of the Toronto area was opened in Vancouver in December 2012.[70] A second Vancouver-area location was opened in Burnaby in October 2014[71] followed by a third in Surrey in January 2016,[72] a fourth in Langley in October 2016,[73] and a fifth in West Vancouver in March 2018.[74]

The first location in the nation's capital of Ottawa was opened in February 2017 at the Rideau Centre.[75]

Chipotle rapidly expanded in the Greater Toronto area, and is still opening new locations.[citation needed] As of 2018, there are 11 locations in Toronto, 2 in Vaughan, 2 in Mississauga, 1 in Oakville, and 1 location in Markham.

United Kingdom[edit]

The second Chipotle Mexican Grill location in London, located on Baker Street

Chipotle expanded to Europe with the first European restaurant opening in May 2010 in London.[8][76][77] A second location opened in London in September 2011.[78] The following year, three additional locations were quickly opened in the London area.[79] After this growth spurt, the rate of further expansion in London slowed greatly with the sixth location appearing in 2013[80] and the seventh in June 2015.[81] Although Chipotle blames the slow growth in the United Kingdom on the British unfamiliarity with Mexican foods,[82] several locally owned burrito chains had opened locations across the United Kingdom during the same interval.[83]

France[edit]

The first location in France opened in Paris in May 2012.[12][84]

Expansion in France was much slower than that in the United Kingdom or Canada, with a second location in Paris opening in 2013[85] and a third location in 2014.[86] At 7,000 square feet, the restaurant at La Défense is, as of 2015, the largest Chipotle location in the world, while a typical Chipotle restaurant is usually between 2,200 and 2,500 square feet.[87] A fourth Parisian location was opened in Levallois-Perret in 2015[88] followed by a fifth[89] and a sixth[90] Parisian location in 2016, both in Saint-Germain-des-Prés.

Germany[edit]

The first location in Germany opened up in Frankfurt's Skyline Plaza shopping mall in August 2013.[11][68]

A second location opened in Frankfurt's MyZeil shopping mall in April 2019.[91]

Corporate management[edit]

Chipotle's team includes a residing corporate office of managers and its board of directors. Members of both teams are appointed to serve on committees: audit, compensation, and nominating and corporate governance.

The top management team consisted of the chief executive officer, Steve Ells; the chief financial officer, Jack R. Hartung; the chief marketing and development officer, Mark Crumpacker.[92] The current board of directors consists of: Ells, Patrick Flynn, Albert Baldocchi, Neil Flanzraich, Darlene Friedman, Stephen Gillet, Kimbal Musk and John Charlesworth.[93] On March 14, 2018, it was reported that Mark Crumpacker, who had previously been charged in a 2016 cocaine ring indictment, would be leaving the company.[94]

Ells serves as chairman of the company, and served as Chief executive officer until November 2017.[95][48] He has a 1.25% stake in the company.[96] The labor-market research firm Glassdoor reported that Ells earned $29 million in 2014, versus a median of $19,000 for Chipotle's workers, making the CEO-to-worker pay ratio 1522:1.[97]

On February 13, 2018, Chipotle announced that Taco Bell CEO Brian Niccol would replace Ells as CEO starting on March 5 while Ells would retain his chairman position.[49]

On March 6, 2020, Ells resigned as chairman and left the board of directors, breaking his final ties to the company. At the same time, Niccol was appointed chairman and the size of the board was reduced from 10 to 7 directors.[98][99]

Operation and distribution[edit]

All of Chipotle's restaurants are company-owned, rather than franchised.[100] As of December 2012, 1430 restaurants have since opened throughout the United States and Canada, with locations in 43 states, Ontario, British Columbia, and the District of Columbia.[101][102]

The field team are the employees who work closely with but not directly within specific restaurants. The field support system includes apprentice team leaders (step up from restaurateurs), team leaders or area managers, team directors and regional directors (not atypical for them to oversee more than fifty locations).[103] Because Chipotle does not franchise, all restaurants are corporately owned. Thus, whenever Chipotle is in the process of launching a new location, the field team hires a new general manager and trains them at a current location so that they will be ready for the new location when it opens for business. The corporate office takes care of finding and funding new locations as well.[104]

Menu[edit]

A Chipotle restaurant in Brandon, Florida, having the typical service-line layout with menu above

Chipotle's menu consists of five items: burritos, bowls, tacos, quesadillas, and salads. The price of each item is based on the choice of chicken, pork carnitas, barbacoa, steak, carne asada, tofu-based "sofritas",[105][106] or vegetarian (with guacamole, which would be at an extra charge otherwise). Additional optional toppings are offered free of charge, including: rice, beans, four types of salsa, sour cream, cheese, and lettuce.[107][108]

Chipotle regular sized chips and queso with a side of sour cream.

When asked in 2007 about expanding the menu, Steve Ells said, "[I]t's important to keep the menu focused, because if you just do a few things, you can ensure that you do them better than anybody else."[109] Chipotle also offers a children's menu.[110][111] Most restaurants sell beer and margaritas in addition to soft drinks and fruit drinks.[112]

The majority of food is prepared in each restaurant. Some exceptions are the beans and carnitas, which are prepared at a central kitchen in Chicago, Illinois.[113] None of the restaurants have freezers, microwave ovens, or can openers.[114]

Chicken Burrito Bowl

The chain experimented with breakfast foods at two airports in the Washington (D.C.) metropolitan area but decided against expanding the menu in that direction.[115][116][117] Starting in 2009, selected restaurants had offered a pozole soup,[118][119][120] which has since been discontinued.

In June 2015, Chipotle began test marketing a pork and chicken chorizo-type sausage as a new protein option at selected locations in the Kansas City area.[121][122][123] Some food writers have expressed their health related concerns over the protein's relatively high sodium content since a 4-ounce serving contains 293 calories and 803 milligrams of sodium[124] while the American Heart Association’s recommended daily amount is less than 1,500 milligrams of sodium.[125] In contrast, the protein options with next highest sodium contents are Barbacoa with 530 milligrams and sofritas with 555 milligrams.[124] An earlier version on the Mexican sausage was tested in Denver and New York City in 2011,[126] but that test was terminated when that version of the sausage was perceived as looking too greasy.[127] Chorizo was discontinued in September 2017[128] but was returned to the menu in the following year for a limited time.[129]

In July 2020, Chipotle began test marketing a cauliflower rice option at 55 locations in Colorado and Wisconsin.[130]

Chipotle accepts fax orders, and in 2005 the company added the ability to order online from their website. For both online and fax orders, customers proceed to the front of the line to pay for pre-ordered food.[131] In 2009, Chipotle released an app for the iPhone that allows users to find nearby Chipotle locations, place an order, and prepay with a credit card.[132] In 2013, Chipotle released an Android app that allows users to locate nearby Chipotle locations, place an order, prepay with a credit or gift card, and access favorites and recent orders.[133][134]

Nutrition[edit]

In 2003, a Center for Science in the Public Interest report stated that Chipotle's burritos contain over 1,000 calories, which is nearly equivalent to two meals' worth of food.[135][136] MSNBC Health.com placed the burritos on their list of the "20 Worst Foods in America" because of their high caloric content and high sodium.[137] When a burrito with carnitas, rice, vegetables, cheese, guacamole, and salsa was compared with a typical Big Mac, the burrito had more fat, cholesterol, carbohydrates, and sodium than the Big Mac, but it also had more protein and fiber.[138] The restaurant has also received praise – Health.com included the restaurant in its list of the "Healthiest Fast Food Restaurants".[139]

Chipotle's vegetarian options include rice, black beans, fajita vegetables (onions and bell peppers), salsa, guacamole and cheese.[140] All items other than the meats, cheese, sour cream, and honey vinaigrette dressing are vegan.[140] As of late 2013, Chipotle developed a new cooking strategy for the pinto beans, eliminating the bacon and making them vegetarian and vegan-friendly.[141] The cheese is processed with vegetable-based rennet in order to be suitable for vegetarians.[140] In April 2010, Chipotle began testing a vegan "Garden Blend" option, which is a plant-based meat alternative marinated in chipotle adobo, at six locations in the U.S.[142][143] The flour tortillas used for the burritos and soft tacos are the only items that contain gluten.[140]

Food sourcing[edit]

In 1999, while looking for ways to improve the taste of the carnitas,[20] founder Steve Ells was prompted by an article written by Edward Behr to visit Concentrated Animal Feeding Operations (CAFOs).[144] Ells found the CAFOs "horrific", and began sourcing from open-range pork suppliers. This caused an increase in both the price and the sales of the carnitas burritos.[76]

In 2001, Chipotle released a mission statement called Food With Integrity, which highlighted Chipotle's efforts to increase their use of naturally raised meat, organic produce, and dairy without added hormones.[7] Chipotle only uses the leg and thigh meat from its chickens; the breast meat is sold to Panera Bread.[145]

Customers at a Chipotle restaurant in Fredericksburg, Virginia

Ells has testified before the United States Congress in support of the Preservation of Antibiotics for Medical Treatment Act, which aims to reduce the amount of antibiotics given to farm animals.[76][146]

Since 2006, the Coalition of Immokalee Workers (CIW), a Floridian farmworker organization, has protested Chipotle's refusal to sign a Fair Food agreement, which would commit the restaurant chain to pay a penny-per-pound premium on its Florida tomatoes to boost tomato harvesters' wages, and to only buy Florida tomatoes from growers who comply with the Fair Food Code of Conduct.[147] In 2009, the creators of the documentary film Food, Inc. (along with 31 other leaders in the sustainable food movement) signed an open letter of support for the CIW's campaign, stating that, "If Chipotle is sincere in its wishes to reform its supply chain, the time has come to work with the Coalition of Immokalee Workers as a true partner in the protection of farmworkers rights."[148] In September 2009, Chipotle announced that it would sidestep partnership with the CIW and instead work directly with East Coast Growers and Packers to increase wages for its tomato pickers.[149] Ells framed the dispute as a fundamental issue of control, stating that, "the CIW wants us to sign a contract that would let them control Chipotle's decisions regarding food in the future."[150] In October 2012, Chipotle signed an agreement with the CIW and became the 11th company to join the organization's Fair Food Program.[151]

In January 2015, Chipotle pulled carnitas from its menu in a third of its restaurants; company officials cited animal welfare problems at one of the suppliers, found during a regular audit, as the reason.[152] Subsequently, a false rumor spread online claiming it was done to appease Muslims who consider pork to be unclean, leading to some protests on social media.[153] The company still uses antibiotic-free and hormone-free steak in its restaurants, despite being briefly forced to "serve beef that is not naturally raised" during the summer of 2013, posting an in-store notice each time that occurred.[154] Roberto Ferdman of The Washington Post opined that Chipotle's stated mission to sell "food with integrity" may be "untenable" if meat producers continue to breach Chipotle's ethical standards.[152]

Also in 2015, Chipotle stopped using genetically modified corn and soy beans in their foods, claiming to be the first nationwide restaurant to cook completely GMO free.[155] This was done in response to increasing consumer demand for GMO free products.

Food safety[edit]

External video "How Chipotle made hundreds of people barf". Vox report dated January 6, 2016, explaining Chipotle's "food safety crisis".

Since 2008, a former Kansas State University food safety professor has accused Chipotle of confusing the public by using such terms as "naturally raised meats", "organic ingredients", and "locally sourced" and trying to equate those terms with food safety.[156] In rebuttal, a Chipotle spokesperson told The Daily Beast that "all of our practices have always been very much within industry norms. It's important to note that restaurant practices are regulated by health codes, and restaurants are routinely inspected by health officials. Everything we have done in our supply chain and in our restaurants has been within industry norms."[156] Yet, FiveThirtyEight pointed out that the 2015 norovirus outbreak appears to be unusual[157] and others are criticizing their food sourcing or handling practices.[158][159] MarketWatch wrote that the result of all of these outbreaks will be to force Chipotle to obtain their produce from larger corporate farms that can afford the more extensive microbial food-safety testing programs and to process vegetables at centralized locations instead of at the individual stores, both of which are industry-standard practices that the company had previously criticized.[160] The New York Times implied that the company's insistence on maintaining its long standing rhetoric about "food integrity" seemed to be quite opposite with the realities of recent current events and made it appear that the management was just ignoring their current problems.[161] It also has been pointed out that Chipotle's current record-keeping system is actually hindering the health authorities' investigation in locating the sources of the various infections.[161]

A writer for the magazine Popular Science pointed out that Chipotle had publicly acknowledged that they "may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation."[162][163][164] Henry I. Miller, a medical researcher and columnist and the founding director of the FDA's Office of Biotechnology, asked: "One wonders whether Chipotle’s "traditional methods" include employees' neglecting to wash their hands before preparing food, which is how norovirus is usually spread. And the fresh versus frozen dichotomy is nothing more than a snow-job. Freezing E. coli-contaminated food does not kill the pathogens; it preserves them."[165] Describing food poisoning outbreaks as "something of a Chipotle trademark; the recent ones are the fourth and fifth this year [2015], one of which was not disclosed to the public", Miller notes that "a particularly worrisome aspect of the company's serial deficiencies is that there have been at least three unrelated pathogens in the outbreaks – Salmonella and E. coli bacteria and norovirus. In other words, there has been more than a single glitch; suppliers and employees have found a variety of ways to contaminate what Chipotle cavalierly sells (at premium prices) to its customers."[165]

A writer for the North Carolina newspaper The News & Observer called Chipotle's "food with integrity" a "lucrative farce" and a "marketing ploy" by pointing out that organic food is "often grown with manure (an 'all-natural' fertilizer), which can certainly increase the risks of accidentally spreading fecal bacteria like E. coli."[166]

In December 2015, Seattle health officials closed a Seattle-area Chipotle for a day after it had repeatedly had small numbers of violations during recent consecutive inspections that previously would not have generated a closure order.[167] On December 10, 2015, CEO Steve Ells released a press statement apologizing for 2015 outbreaks and promised changes to minimize the risks of future outbreaks.[168]

March 2008 hepatitis outbreak[edit]

In March and April 2008, the Community Epidemiology Branch of the San Diego County Health and Human Services Agency traced a hepatitis A outbreak in San Diego County to a single Chipotle restaurant located in La Mesa, California in which 22 customers were infected with the virus.[169][170]

April 2008 norovirus outbreak[edit]

In 2008, Chipotle was implicated in a norovirus outbreak in Kent, Ohio, where over 400 people became ill after eating at a Chipotle restaurant.[171] Officials at the Ohio Department of Health said that the outbreak was caused by Norovirus Genotype G2.[172] Many of the victims were students at Kent State University.[173] The initial source of the outbreak was never found.

February 2009 Campylobacter jejuni outbreak[edit]

In 2009, an investigation by the Minnesota Department of Health traced an outbreak of campylobacteriosis to a Chipotle Mexican Grill in Apple Valley, Minnesota.[174][175][176] The investigation found that chicken was sometimes served undercooked by the restaurant and determined that lettuce which had been cross-contaminated with raw or undercooked chicken was the vector for the outbreak.[177][178][third-party source needed]

July 2015 E. coli outbreak[edit]

In early November 2015, The Oregonian reported that there was a little-known E. coli outbreak that had occurred earlier in July in which five people were infected with the O157:H7 strain of E. coli. The outbreak was traced to a single Chipotle location in Seattle and that the incident was not publicized at that time.[179][180] Seattle public health officials defended their actions at that time by saying that the outbreak was over by the time they made an association with Chipotle. Health officials were unable to trace the source of the July outbreak and said that the cause of the July outbreak is unrelated to the October/November outbreak.[179]

August 2015 norovirus outbreak[edit]

Another norovirus outbreak was confirmed to have occurred in August 2015 at a Simi Valley, California location in which 80 customers and 18 employees reported becoming ill.[181][182] Ventura County health inspectors found various health violations during two inspections following the outbreak report.[183] Despite those violations, the county health officials did not close the restaurant and allowed it to continue to operate.[181] In a January 2016 article, The New York Times reported that the number of victims involved in the Simi Valley norovirus outbreak was actually 207, twice the number that was reported earlier.[184]

In an unusual move, the U.S. Attorney's Office for the Central District of California in conjunction with the Food and Drug Administration has gotten a federal grand jury to issue a subpoena in January 2016 as part of a criminal investigation seeking documents and information from Chipotle concerning the Simi Valley norovirus outbreak.[184][185] As of January 2016, it is too early to tell which organization is the actual target of the investigation. In most cases involving norovirus outbreaks that involved a single location, state and/or local authorities are the usual jurisdiction responsible in the investigation and prosecution of those type of cases. However, Ventura County officials had been criticized for their handling of parts of their investigation, and for allowing the restaurant to continue to operate after finding health violations during consecutive inspections.

Less than two weeks later, a federal class action lawsuit was filed in the U.S. District Court for the Central District of California claiming that Chipotle knowingly allowed an ill kitchen manager to work for two days before sending that person home. Then, the restaurant actively deep-cleaned the restaurant to remove all traces of contamination prior to notifying the Ventura County Environmental Health Division of the existing outbreak, hindering their investigation. The lawsuit also claimed that the number of known victims was as high as 234 and estimates that the number of meals that the infected employee may have come in contact with could be as high 3,000.[186][187][188]

August 2015 Salmonella outbreak[edit]

At almost the same time as the Simi Valley norovirus outbreak, Minnesota health officials confirmed a Salmonella outbreak that affected 17 Minneapolis-area Chipotle restaurants in mid-August 2015. The source of the outbreak was traced back to contaminated tomatoes that were grown in Mexico.[189][190] The Minnesota Department of Health reported that samples from 45 victims were tested and found that their illness was caused by the Salmonella Newport bacterium as determined by DNA profiling.[191] Later, the state officials reported that the total of persons who became infected was increased to 64 and the number Chipotle locations in which they had acquired the bacterium was increased to 22, all located within the state of Minnesota.[192]

October 2015 E. coli outbreak[edit]

In October 2015, at least 22 people were reported to have gotten sick after eating at several different Chipotle locations in the states of Washington and Oregon. At that time, an epidemiologist for the Washington State Department of Health said the culprit appeared to be a Shiga toxin-producing Escherichia coli bacterium, but they were still waiting the outcome of several laboratory tests before they could give a definitive result.[193][194][195] As a precaution, Chipotle had closed 43 stores in Washington and Oregon pending the results and recommendations of the involved health authorities. On November 5, the U.S. Centers for Disease Control and Prevention (CDC) had reported that the number of persons reported ill had risen to 40 known cases and that the bacteria samples taken from 7 infected persons in Washington and 3 persons in Oregon states were confirmed to be infected by the same strain of E. coli, the Shiga toxin-producing STEC O26 strain, as determined by DNA profiling.[196] At least 12 persons required hospitalization, but no fatalities. As of November 2015, Health authorities were still trying to trace the exact source of the bacterial contamination, but suspected fresh produce.[197]

On November 12, the CDC increased the number of known cases to 50, the number of persons requiring hospitalization to 14, and the number of DNA fingerprint confirmations to 33.[198] Through a match via Pulsenet, the DNA fingerprint also matched a recent case in Minnesota, but the ill person did not eat at Chipotle. The source of the bacteria infection still had not yet been determined at the time of the report released by the CDC and the CDC is trying to use the more definitive, but more time-consuming whole genome sequencing procedure to see if they are able to determine the relationships between all of the STEC O26 cases. In the meantime, Chipotle reopened the closed restaurants on November 11 after disposing all of the food within the closed facilities and deep cleaning those facilities.[199]

On November 20, the CDC reported that the number of STEC O26 cases, as determined by DNA fingerprinting, had increased to 45 with 16 persons requiring hospitalization and the total number states being affected had increased to six.[200] Besides Oregon and Washington, new cases were reported in the states of Minnesota, California, New York, and Ohio.[201] 43 out of 45 of the affected individuals had reported that they had eaten at a Chipotle in the week before they had become sick.

On December 4, the CDC reported that the number of STEC O26 cases, as determined by DNA fingerprinting, had increased to 52 with 20 persons requiring hospitalization and the total number states being affected had increased to nine.[202] New cases were reported in the states of California (1), Illinois (1), Maryland (1), Ohio (2), Pennsylvania (1), and Washington (1).[203]

The price of shares for Chipotle stock dropped a further 12% immediately after the CDC had issued their update on November 20.[204] Share prices had been dropping since the initial announcement of the E. coli outbreak in late October with investors unsure if the drop in share prices just a temporary aberration and that Chipotle management is handling the incident as well as they could. Chipotle has since hired a consultant to improve their food safety program and have their program reviewed by both the CDC and FDA.[205]

On February 1, 2016, the CDC official closed their investigations on the larger E. coli that started in Pacific Northwest in October 2015 and also the smaller outbreak that started in Kansas and Oklahoma in November since no new cases were reported since December 1.[206] In their final report, the CDC stated that 55 persons in 11 states were infected with the same strain of STEC O26 during the major outbreak with 21 of those persons requiring hospitalization. The five persons infected in the later outbreak were made ill by a genetically different strain of STEC O26. The CDC also reported that federal and local health and food safety authorities were unable to detect traces of the microorganisms in any of the food samples taken from the suspected restaurants or from their supply chain. The CDC, FDA, and the USDA Food Safety and Inspection Service were unable to determine a point source that was in common in the meals that were consumed by all the victims since some of the restaurants were located far apart and had obtained some of their ingredients from different suppliers while other consumers of the suspected suppliers were not affected.

November 2015 E. coli cases[edit]

The Centers for Disease Control and Prevention reported on December 21 that five more people became ill after eating at two Chipotle restaurants located in Kansas and Oklahoma in late November. Preliminary DNA fingerprinting results appear to indicated that the newer cases were caused by a different strain of Shiga toxin-producing E. coli O26. Scientists are waiting for the results of the more definitive whole genome sequencing analyses to determine if the organisms responsible for this outbreak are genetically related to the E. coli that are responsible for causing the outbreak that had started in Oregon and Washington in late October and thus an extension of that outbreak. The agency has not yet determined which food is responsible for the outbreak.[207] The Food and Drug Administration reported that they are trying to determine how the bacteria in these cases, along with the earlier Oregon, Washington, and other multi-state cases, might have been propagated through the food supply chain.[208]

December 2015 norovirus outbreak[edit]

The closed restaurant on December 16, 2015

In December 2015, eighty students at Boston College, including members of the men's basketball team, were sickened after eating at a single Chipotle restaurant. Affected students had been tested for both E. coli and norovirus in order to determine the cause of the illnesses.[209][210] Although it would take as long as two days before the results of more definitive tests became known, public health investigators reported that preliminary tests pointed to the presence of norovirus.[211] The health inspectors for the City of Boston had since closed this particular location on December 7 for a number of health violations that included maintaining meats at a too low of a temperature on the serving line and for allowing a sick employee to work at the time of the inspection.[212]

On December 10, officials from the Boston Public Health Commission reported that tests had identified a single strain of norovirus that is responsible for this particular outbreak.[213] Boston Globe reported on December 10 that 141 persons were reported to have gotten ill and that some of the newer victims had not visited Chipotle before contracting the virus[214] and most likely became infected by being in close proximity to someone who had gotten ill at Chipotle, such as a roommate or dorm-mate.[213] Boston authorities traced the cause of the outbreak to a sick employee who was allowed to work on the day of the outbreak. Chipotle has since fired the employee and also the manager who knowingly allowed the ill worker to complete his shift instead of following health codes.[215]

Consequences of the multiple incidents in 2015[edit]

On February 8, 2016, Chipotle closed all of its eateries nationwide for a few hours during the morning for an all-staff meeting on food safety.[216] The company hired a new head of food safety, who instituted changes including having all employees wash hands every half hour, having two employees verify that produce like onions, jalapeños and avocados have been immersed in hot water for five seconds to kill germs on their exteriors, and using Pascalization to pre-treat food ingredients.[217]

Since the series of food-poisoning outbreaks in 2015 lowered trust in the product, Chipotle has tried to lure back its customers with free food and heavier advertising. Same-store sales increased 17.8% percent in the first quarter of 2017.[218]

July 2017 norovirus outbreak[edit]

Despite corrective actions, the company faced another setback in implementing their safe food policies in July 2017. A norovirus outbreak is being investigated in Virginia. More than 130 people reported having norovirus-like symptoms and two individuals had tested positive for the virus after eating at a Chipotle restaurant in Sterling, Virginia. The Loudoun County Health Department confirmed the illnesses from July 13–16, 2017. Shares of Chipotle's stock stumbled more than 10% on this news[219][220] and also the news that customers had posted videos of mice skittering through a Chipotle restaurant in Dallas just a few days before the norovirus incident was reported.[221][222] On July 25, several news agencies reported that Chipotle officials confirmed that the "recent norovirus outbreak in Virginia was the result of lax sick policy enforcement by store managers" and that the company believed that an employee was the cause of the outbreak.[223][222]

July 2018 Clostridium perfringens outbreak[edit]

In late July 2018, Ohio public health officials launched an investigation after receiving 368 complaints from customers after they had eaten at a Powell, Ohio, location.[224] By mid-August, the U.S. Ce

[behind-the-screen-of-bangtan]

About the BT21

(← Back to the BT21 main post)

Members: Tata, RJ, Cooky, Shooky, Mang, Chimmy, and Koya

Dads: BTS

Keyword: Universtar

Below is some info about the whole group. If you’re interested in the story, please refer to the post about BT21 Universe.

BTS ranked the BT21 by the attractiveness in episode 10 of BT21 Universe season 1:

Ranking by weight, from lighter to heavier:

Koya

Shooky

Cooky

Chimmy

Tata

RJ

Mang

We also know that Chimmy is heavier than Koya and Shooky together and that Mang is heavier than RJ, Shooky, and Cooky together. Shooky seems to be lighter than a cloud. But Shooky and Mang are as heavy as the rest minus Cooky. If we combine everything:

Koya

Shooky

a cloud

Cooky

Koya + Shooky

Chimmy

Tata

RJ

RJ + Shooky + Cooky

Mang

Mang + Shooky = RJ + Koya + Chimmy + Tata + Van

Ranking by height, from smaller to taller:

Shooky

Koya

Cooky

Mang

Chimmy

Tata

RJ

With the opening of the Line Store in Gangnam in August 2019, the design of baby BT21 has been released! There were also phone wallpapers here and here.

Thanks to the Cypher in Hongdae, we know everyone’s role in a hip hop crew:

MC: Cooky

DJ: Tata

Rap: Shooky, Koya

Dance: Mang, Chimmy, Van

Directing: RJ

The Memory book for 2018 was the occasion to reminisce about several things:

the fall season

the stay in Paris

Mang made the most of this trip since he has a Paris museum pass and a ticket from the ticket office “Musée & Compagnie” (which is technically impossible because the service ended in 2013…), so he must’ve enjoyed a lot of places!

He also traveled on the subway’s ligne 12

a nap together

Chimmy trying his best and supported by everyone

the spring season

the 3D cinema they went to on the 2 November (same day as the tweet)

the summer fire camp

RJ taking care of his fur

Next to Chimmy’s picture, you can also see polaroids from the 2018 Halloween.

                                                  _______________

(Candies series: Chimmy, Koya, Van, Mang, Cooky, Tata, RJ, Shooky)

In the steps of BTS

The BT21 like to follow their creators’ steps.

The picture of their arrival is a mirrored version of the group picture from the “Je Ne Regrette Rien” concept for 화양연화 Pt.2.

The BT21 also made their debut on stage in June during BTS’ Festa and they toured around the world in parallel to the Love Yourself Tour!

United States:

Los Angeles (for when BTS attended the 2017 AMA): they’re forming L.A with their bodies. It seems the picture was taken in this palm tree alley

Chicago (for the Love Yourself Tour): Chimmy and RJ are enjoying deep dish pizza, a local specialty

New York (for the Love Yourself Tour): they’re in front of the Statue of Liberty (website). Tata holds an ice cream cones because they were possibly invented there

Europe:

London (for the Love Yourself Tour): RJ, Mang, and Chimmy are in front of Buckingham Palace (here), the residence of the Queen in London. They’re wearing the Queen’s guards uniform and since they have no plume, it seems to be the Scotland Guards uniform. They’re possibly parading for the Queen’s birthday, in an event called “Trooping the Colour”

Amsterdam (for the Love Yourself Tour): Amsterdam is very famous for its canals and the colorful houses near it. I can’t confirm if it’s intentional or not but the twisted style of the houses in the background seems to be in reference to the fact the houses move (some call them the “dancing houses”) due to the sinking of the wood pylons they’re built on. The wooden shoe mentioned in the tweet is a klomp, a type of clog. Talking about the tweet, they wrote Neverland (a reference to Peter Pan, a book referenced in BTS works) instead of Netherlands and Ferrytale instead of fairy tales, to reference the popular canal cruises.

Berlin (for the Love Yourself Tour): Shooky, Cooky, and Van are playing football, the national sport of Germany, in front of Berlin Cathedral (here). The cathedral we see in the picture seems to be made of two views of the building: here and here

Paris (for the Love Yourself Tour ): they’re by the Eiffel tower (official site), with the Champs de Mars and the Ecole Militaire in the background. It’s approximatively here, or further away in the Trocadero if you want grass. It’s one of the most famous spots in Paris. The little guys are drinking grape juice because France is famous for its wines. You can also see a baguette in the basket, a bread typical from France.

During BTS’ 5th Muster “Magicshop”, the BT21 also made a visit in the play zone! (those giant plushies were also seen at the front of the Gangnam shop opened on August 8)

                                        _______________________

(Summer drinks series: Chimmy, Tata, Van, Mang, RJ, Shooky, Koya,  Cooky)

Games solutions

Apart from Puzzle Star, we’ve also had several games in tweets!

Here’s the list, the solutions are below so don’t scroll too fast if you want to play^^:

What’s your style?

Where’s Shooky?

Spot the difference

Spot the difference

Matching items

Where’s Chimmy?

Find RK

a) Sleepy 💤: Koya

b) Foodie 🥨: RJ

c) Newbie bodybuilder 💪: Cooky

d) A model student 👓: Chimmy

e) Artistic doodler 🖍: Shooky

f) Zone out 💭: Mang

g) Prankster 👀: Tata

In the picture above, you can see a sign with “FRI|14|SEP” on it. And on Friday the 14th, in September 2018 (namely 3 days before this picture was tweeted), Bangtan visited the LINE pop-up store in Hollywood.

[anand07723]

Savor the Supreme Culinary Experience at 786 Degrees Pizza - Los Angeles

Welcome to 786 Degrees Pizza, where culinary excellence meets the artistry of wood-fired pizza. Nestled in the heart of Los Angeles, our establishment stands as a beacon of exceptional taste and quality. With a passion for crafting the finest pizzas using traditional methods and premium ingredients, we have earned the reputation as one of the best pizza destinations in the city.

Discovering the Essence of Pizza: Pizza isn't just a dish; it's an experience that transcends taste buds and brings people together. At 786 Degrees Pizza, we understand the essence of pizza, and it reflects in every pie we create. Our journey begins with meticulously sourced ingredients, from the finest cheeses to the freshest vegetables and premium meats.

Unparalleled Craftsmanship: What sets us apart is our commitment to craftsmanship. Each pizza is handcrafted by skilled artisans who understand the nuances of wood-fired cooking. Our wood-fired ovens impart a unique flavor and texture to the pizzas, resulting in a culinary masterpiece that delights the senses.

The Quest for the Best Pizza: In a city renowned for its culinary scene, claiming the title of the best pizza is no easy feat. However, at 786 Degrees Pizza, we embrace the challenge with open arms. Our dedication to quality, innovation, and authenticity has propelled us to the forefront of the pizza industry.

Experience the Best Pizza in Los Angeles: When it comes to finding the best pizza in Los Angeles, look no further than 786 Degrees Pizza. Our commitment to excellence is evident in every aspect of our operation, from the ingredients we use to the techniques we employ. Whether you're craving a classic Margherita or a gourmet specialty pizza, we have something to satisfy every palate.

The Art of Wood-Fired Pizza: At the heart of our operation lies the ancient art of wood-fired cooking. Our wood-fired ovens reach soaring temperatures, allowing us to achieve the perfect balance of crispiness and char on our pizzas. The result is a symphony of flavors that dance across the palate with each bite.

Crafting the Best Wood-Fired Pizza: Wood-fired pizza isn't just a cooking method; it's a culinary tradition that dates back centuries. At 786 Degrees Pizza, we honor this tradition by meticulously crafting each pizza with care and precision. From the kneading of the dough to the placement of toppings, every step is executed with the utmost attention to detail.

The Pursuit of Excellence: For us, the quest for the best wood-fired pizza is a never-ending journey. We are constantly pushing the boundaries of creativity and innovation, exploring new flavor combinations and techniques to elevate the pizza experience. Our dedication to excellence is unwavering, ensuring that every pizza that leaves our kitchen is nothing short of perfection.

Conclusion: In the bustling culinary landscape of Los Angeles, 786 Degrees Pizza stands as a beacon of excellence. With our commitment to quality, craftsmanship, and innovation, we have earned the title of the best pizza destination in the city. Join us on a culinary journey unlike any other and experience the artistry of wood-fired pizza at its finest.

[dandart]

I like quizzes...

1. What is you middle name?

Walter. Not kidding.

2. How old are you?

28

3. When is your birthday?

4th June

4. What is your zodiac sign?

Classical: Gemini

Revised: Taurus

5. What is your favorite color?

Deep purple. Also orange sometimes.

6. What’s your lucky number?

4, 16, 64... powers of 4.

7. Do you have any pets?

1 black cat, 2 lutino cockatiels, a venus fly trap and a "puppy" (shytsumiki is my Chise)

8. Where are you from?

Devon, south west England.

9. How tall are you?

175cm (about 5'9" in ye olde measurements)

10. What shoe size are you?

Like 7... ._. That's tiny. It makes it painful to walk. (EU 41, US 9)

11. How many pairs of shoes do you own?

One that I actually use. But then I occasionally share with my darling Angel shytsumiki, but I also have more impractical ones stashed.

12. What was your last dream about?

Ah fuck now I don't remember... it was interesting though.

13. What talents do you have?

Coding, origami, musical instruments, tech in general and uhmm not a lot else?

14. Are you psychic in any way?

No one's psychic. That's never been proven. I can barely read emotions when I look at faces. I am remarkably imperceptive.

15. Favorite song?

Starset's My Demons, Pink Floyd's Comfortably Numb or Focus' Anonymus 2.

16. Favorite movie?

Star Trek IV: The Voyage Home. But I do also enjoy me some others. Ask for my imdb if you're interested.

17. Who would be your ideal partner?

My babygirl shytsumiki was my childhood crush. No one I have ever met has come close to being so magically attractive to me.

18. Do you want children?

No, I have my babygirl shytsumiki and our pets are our babies.

19. Do you want a church wedding?

Noooooooooooo. One in the dead of night in the woods would be just lovely.

20. Are you religious?

In as much as I occasionally personify the world or the universe, but not seriously.

21. Have you ever been to the hospital?

Yeah. I even stayed overnight but only to stay with my little Angel shytsumiki.

22. Have you ever got in trouble with the law?

Umm... once as a kid I didn't know how to do anything nor what I was doing, and punched a teacher after she stopped me stealing and eating broken biscuits and had to talk to a policeman. But other than that, not since I was like 7. Gosh I was a horror.

23. Have you ever met any celebrities?

Yeah, I met the Linux Outlaws and co, I've met the Gadget Show crew, I went to see Biffy Clyro live... of all bands... I've spoken to a few coding legends too... erm... tweeted with Carmack, and Akira, that vfx guy for Star Trek...

24. Baths or showers?

Baths are soothing but I usually shower because I haven't always got the patience.

25. What color socks are you wearing?

Nihilism.

26. Have you ever been famous?

I should hope so. I was known as The Cloud Man by LO, got published in Linux Format, once had a thousand twitter followers and had feedback from strangers on my code. I am also in the OEIS, thrice.

27. Would you like to be a big celebrity?

Not in the classical papparazi pop star sense, but to be a household name who doesn't have to hide his face in public sounds okay. A legacy would be nice, after all.

28. What type of music do you like?

Uber metal and prog rock, usually. Soundtracks too.

29. Have you ever been skinny dipping?

Noooooooo eww.

30. How many pillows do you sleep with?

Two, but I often share two with shytsumiki and iunno if she counts <3

31. What position do you usually sleep in?

Sideways unless my neck hurts (physiological problem) in which case back or front.

32. How big is your house?

Three bedrooms but still pokey. We have too much stuff.

33. What do you typically have for breakfast?

A nothing sandwich with bread made out of thin air with a side of invisible chips.

34. Have you ever fired a gun?

Only a bb and a fairground one.

35. Have you ever tried archery?

Yeah once and I loved it and want to take it up again.

36. Favorite clean word?

Either discombobulate, defenestrate, pneumonoultramicroscopicsilicovolcanoconiosis or jam.

37. Favorite swear word?

Fucknugget? Anything which is half swear and half clean is a winner in my book. Shitsticks.

38. What’s the longest you’ve ever gone without sleep?

Around 40 hours I should think.

39. Do you have any scars?

Myes. That's a story which perhaps requires a tw...

40. Have you ever had a secret admirer?

How would I know? If it's secret I wouldn't know. My little darling is my exsecret admirer though apparently.

41. Are you a good liar?

Nope. I am forgetful so I wouldn't even be aligned in the answers I was giving. Plus I just don't like it. It makes me too guilty.

42. Are you a good judge of character?

I hope so but haven't had many chances to find that out just yet.

43. Can you do any other accents other than your own?

Sure. It's-a pizza, italiano! But seriously I am okay at some but terrible at others.

44. Do you have a strong accent?

I wouldn't say so but no one would. I would just say "generic Southern English"

45. What is your favorite accent?

Some Southern hemisphere or east Asian I like a lot, also a few European.

46. What is your personality type?

INTP afaik

47. What is your most expensive piece of clothing?

I don't actually know, I don't go for expensive, nor care for my clothes especially.

48. Can you curl your tongue?

Yes.

49. Are you an innie or an outie?

Innie.

50. Left or right handed?

Right.

51. Are you scared of spiders?

Nope.

52. Favorite food?

Sushi.

53. Favorite foreign food?

...sushi. Alright, different answer? Takoyaki?

54. Are you a clean or messy person?

Extremely messy.

55. Most used phrased?

It changes every so often. Dunno right now.

56. Most used word?

Also changes. Still don't know.

57. How long does it take for you to get ready?

For climbing? Jk like a minute?

58. Do you have much of an ego?

Used to, now I don't.

59. Do you suck or bite lollipops?

Both.

60. Do you talk to yourself?

All the time. I know, right?

61. Do you sing to yourself?

Yup.

62. Are you a good singer?

Only if I try which is rare and even then rarely.

63. Biggest Fear?

Losing my Angel. Or dying.

64. Are you a gossip?

Nope. Not at all.

65. Best dramatic movie you’ve seen?

I don't actually know.

66. Do you like long or short hair?

Having? Long. Seeing? Don't mind as long as it's not a buzzcut. So from vaguely short and floofy to massively long.

67. Can you name all 50 states of America?

No I can't, and it would be weird to expect that of me.

68. Favorite school subject?

Maths and physics and IT.

69. Extrovert or Introvert?

Intro now, ex extro

70. Have you ever been scuba diving?

No but it sounds llike good fun.

71. What makes you nervous?

Jealousy and making the wrong moves.

72. Are you scared of the dark?

Nope. Used to be a bit when alone.

73. Do you correct people when they make mistakes?

Sometimes, less than I used to, when it would be useful.

74. Are you ticklish?

A bit. Less than I used to be since being bigger.

75. Have you ever started a rumor?

Nope

76. Have you ever been in a position of authority?

Not official governmently but I have owned projects, and in other places.

77. Have you ever drank underage?

Probably.

78. Have you ever done drugs?

Hasn't everyone done soft ones?

79. Who was your first real crush?

My Angel Baby shytsumiki

80. How many piercings do you have?

None.

81. Can you roll your Rs?“

Yes.

82. How fast can you type?

Reasonably fast I should think.

83. How fast can you run?

Reasonably slow.

84. What color is your hair?

Brown to me, dark blonde to my mum and ginger in an underground coding quiz apparently.

85. What color is your eyes?

Are? Blue.

86. What are you allergic to?

Probably prawns.

87. Do you keep a journal?

No, wish I could remember to.

88. What do your parents do?

My mum's a mosaic artist and my dad's a retired satcom engineer.

89. Do you like your age?

Ummm, it's alright??

90. What makes you angry?

Die hard cruelty and things that make people or animals suffer. Including wars, all of which are inexcusable. Come on people, the best for the most, keep up! I am the judge.

91. Do you like your own name?

It's alright. Better than some, not as cool as others.

92. Have you already thought of baby names, and if so what are they?

Bob Jim Ted because they are hilarious names. Not that I'm using them for anything but fiction.

93. Do you want a boy a girl for a child?

No. I already have my babygirl shytsumiki.

94. What are you strengths?

Code. Logic. Maths and science. Compassion perhaps.

95. What are your weaknesses?

Memory, communication and showing emotion.

96. How did you get your name?

My folks picked it from a comic. "Dan Dare: Pilot of the Future". Middle name from a great uncle.

97. Were your ancestors royalty?

Everyone's were. I haven't traced exactly how but have traced up to 500 years in some places.

98. Do you have any scars?

Yes, you asked that before.

99. Color of your bedspread?

Colour. Currently red and black.

100. Color of your room?

Colour! Well white as are all of them atm.

These are fun. Thank you.

[mitchamsocialuser]

Wood Fired Pizza Near Me

There are a lot of places that you can go to and get a good pizza. Whether you’re looking for something spicy or something more savory, you can find it with a wood fired pizza near you.

Di Fara

Di Fara is one of the most famous pizzerias in New York. For over six decades, the Di Fara team has been creating legendary Neapolitan pies in South Brooklyn. They are now expanding to Staten Island. The restaurant is currently in the process of opening a brick and mortar location in the Financial District.

This family-run business opened in 1965 and has become synonymous with delicious pizza. Dom DeMarco, who owns the shop, has a reputation for his artisanal skill.

The dough for the pies is prepared and fired the same day. This allows the Di Fara team to control the flavor and texture of the dough. Using Italian ingredients, including olive oil, they create masterpieces that are the pride of the Di Fara team.

Catch-A-Fire Pizza

Catch-A-Fire Pizza is a Cincinnati based wood fired pizzeria. Their menu consists of handcrafted pizzas, cocktails and specialty foods. The restaurant has three locations.

The original Catch-a-Fire was a food truck which served guests at festivals and private events. They also served guests streetside in public parks. It was a big hit. However, the owners decided to focus on a brick and mortar restaurant.

Since opening in 2013, Catch-A-Fire has added two more locations. They opened in Oakley’s MadTree Brewing in 2015 and they are planning to open another location in Lebanon.

The flagship location is in the heart of the downtown area. It’s a 7,000 square foot space that combines custom designs with architectural elements of the city. There are two huge wood burning ovens and a separate dining room.

Joe’s Pizza

If you’re looking for an iconic New York pizza, Joe’s Pizza is your go-to. The menu features a variety of pizzas, including the Classic and Sicilian, as well as pizzas with additional toppings.

In addition to pizza, the restaurant also offers takeout and delivery. This pizza chain has 42 locations across the US, including several in western Pennsylvania and eastern Ohio. Its corporate headquarters are located in New Castle, PA. For takeout, you can order online or call to make an order.

Aside from its popular New York pizza, Joe’s Pizza is also a slice shop. These shops offer pizzas that are cut into thirds, making it easy to split up a pie with friends.

Franny’s

Located on Flatbush Avenue in Park Slope, Franny’s is one of Brooklyn’s most famous pizzerias. The owners, Andrew and Francine Stephens, combined their wares with the progressive food philosophy of Chez Panisse. And, like their restaurant, they take their ingredients seriously.

There are numerous pizza options on the menu. You can choose from the usual suspects — cheese, pepperoni, and plain old ole’ plain old mozzarella. Or, you can get more creative. For example, you can have your pie in a whole wheat tortilla or with a chickpea crostini.

On the topic of pizza, Franny’s takes it to the next level with an artisanal wood-fired pie. While the toppings are simple, the dough has an eminently gourmet feel.

Roberta’s

Roberta’s wood fired pizza is made with real ingredients and is baked in a wood burning oven. This pizza is one of the best Neapolitan style pizzas in the country.

Located in Bushwick, Brooklyn, Roberta’s is a neighborhood favorite. With a full-service restaurant and patio seating, it’s a great place to dine. There is also an online delivery service.

Roberta’s pizza is a popular choice for people looking for a delicious and affordable meal in New York City. Their wood-fired Neapolitan style pizzas are handcrafted and shipped nationwide. They are available at a number of locations in Manhattan, Los Angeles, and even Singapore.

The pizzas are handmade and made with house-made mozzarella and tomatoes. They are then topped with a variety of fresh and creative toppings. One of their signature pies is the White Guy, which comes with garlic, ricotta, sea salt, and mozzarella.

Il Vicino Wood Oven Pizza

Il Vicino Wood Oven Pizza is a contemporary Italian pizzeria located at 11225 Montgomery Blvd NE, Wichita, KS 67102. It opened in 1992 and offers a menu of authentic wood fired pizzas, flatbread style sandwiches and signature salads. The menu is reasonably priced and the staff is trained to make sure that you are satisfied. Whether you are dining in or taking out, you will be treated like family.

Il Vicino Wood Oven Pizza may be a relative newcomer, but it’s not short on competition. In fact, you’ll find several locations in Wichita and other cities in the metro area. They are known for their signature pizza and crafted drinks.

[northernrainforest]

Thanksgiving

It’s Thanksgiving here in Ketchikan (and everywhere else in the US) and the past few days have been an interesting study in island living. Tuesday Ladybug and I ran a few errands after her morning at the gymnastics club – they open it up to little ones one day a week and it’s a pretty awesome way to blow off some steam when the rains are hitting hard. Our first errand was to drop a package at the post office. Hot tip: if you’re ever in Ketchikan, and the line of one or two people at the post office right by the Alaska Marine Highway ferry terminal seems interminable, you can head five miles north and go to the post office in Ward Cove. Ward Cove as a neighborhood is just a blip: if you’re driving fifty up Tongass Highway (not, by the way, an actual highway by most people’s standards) you’ll have to downshift slightly as you go around the bend, the cove to your left, with its Fed Ex outpost and handful of float planes. The gymnastics club is tucked in next door to Fed Ex, in a converted warehouse. They moved recently (though before we arrived) and there was some grumbling about the jump in price: a 10-punch card for Tot Gym is now $40, up from $25. I could see how this would feel like a big increase. On the other hand, I would encourage anyone who’s actually mad about this to go to any indoor play space in a big city in the lower 48; it will cost at least twice as much.

Anyway, if you continue north less than a quarter of a mile, you’ll see the Ward Cove post office on your right. Tucked into the same little shopping strip – can I call it that? I’m going to – is a combo gas station/liquor store/pizza place, a hair salon, and the Green Bean, one of the best coffee places on the island. They roast their own beans – a good reminder that we’re living in… well let’s call it the GreaterPacific Northwest. I doubt anyone in Seattle or Portland is looking to Ketchikan for our coffee culture, but it’s here and it’s real. It’s similar to how good coffee is omnipresent in Amsterdam – walk into any office or home there and one of the first exchanges you will be a part of is “Koffie?” “Ja, lekker.” I think the weather and the dark winters foster this attachment to warm deliciousness, which is fine by me. I’ve always been a fan of a hot drink on a cold day.

All that to say: you’ve just experienced Ward Cove. You could continue north and you’d never know that you missed a magical feature of the island. So instead, turn inland from Tongass Highway via Revilla Road (within a very short distance, you’ll be fully surrounded by Tongass National Forest), then turn onto the road with the brown campground signs and you’ll hit Ward Lake, with its forested loop. The first time Steve and I did this easy little hike, he told me he’d Vision-quested it: as in, when we were trying to escape Los Angeles like we were in an old Kurt Russell movie, he pictured what he wanted, and the Ward Lake loop was it. Dark and mossy, it’s the kind of path that desperately wants to grow over itself; but for all the pesky walkers, it would undoubtedly succeed. In the time of the WPA, folks up here erected several wood and stone shelters with fireplaces – after a walk or a fishing expedition, and even in the pouring rain, a person could have a pretty excellent picnic, looking out at the lake. The last time Flo and I were up there, someone had made a fire and left it burning; the little cabin beckoned us, and we sat by the fire and warmed up.

So that’s Ward Cove andWard Lake. But back to the post office. It was raining (I forgot to mention: it’s always raining now) and Ladybug whimpered about not wanting to get out of the car again. So I gave her an apple, I locked the doors, and I left her in the car. It’s worth noting that there have been incidents of arrests for leaving small children in parking lots in big cities and suburbs. It’s also worth noting that I wouldn’t have left her alone in the car even in our gatedcarportin Los Angeles. But if you could see this post office, you’d understand. There’s just no reason to imagine that a child wouldn’t be safe there. And of course if you’re reading this in a small town like Ketchikan, you’re probably wondering why I’m bothering to mention it at all – of course a five-year-old is okay on her own, in a parking lot, for three minutes, especially with the doors locked. What could possibly happen? It’s just such a shift for a kid raised in New York, who started raising her own kid in LA – places where anythingcould happen.

Errand number one: done. It was back to town and into Island Pharmacy to pick up a prescription. Island Pharmacy is one of three pharmacies in Ketchikan, and it’s the only one that’s independent (the other two are at Safeway and Walmart.) It’s also a single minute from our house. While we were in there, one of the women working behind the counter mentioned that she still needed to go shopping for Thanksgiving.

“Don’t,” said the older woman paying for her prescription.

“Uh oh,” I said. “Are the stores crazy?”

“Yes,” she said. “And there’s nothing on the shelves.”

I’m not sure I’ve mentioned this on the blog before, but it is possible to walk into a grocery store here and find that they’re completely out of, say, eggs. And I mean completely out. Not, like, you might have to buy brown instead of white, or the only ones they have are the $7 cartons where the chickens sleep on memory foam mattresses and only eat kale. (I’m usually somewhere in the middle: uncaged, ideally organic, but I don’t need the chickens to have been massaged on a daily basis.) There are simply no eggs, and any plans you may have had involving eggs will have to be put on hold. So the idea that the shelves were wiped clean was not a crazy one.

Flo got home early that day, so the three of us hightailed it to the grocery store. As we’d been warned, there were some gaping holes. No heavy cream. No egg nog. And, as a lady told me grumpily in the produce aisle, no canned sweet potatoes. We had a long talk about how many fresh sweet potatoes she’d have to use to make her casserole, which normally required three cans; this conversation felt so backwards that I wasn’t even sure I could be helpful, but I tried.

In the end, we got everything we needed. We’d already found a pasture-raised turkey (read: the kale-eating kind) a few weeks prior (two turkeys, in fact; we did a test run when our friend Charlotte came up – Flo made a full on Thanksgiving dinner for her birthday.) It’s Thanksgiving morning, the turkey is thawed out, I have some pumpkin and cranberry-related items to start making, and my parents will get here tonight. When people ask when they’re coming, I say either “Flight 67” or “the 5:00 ferry,” and everyone knows what I’m talking about. It’s like living in an extended episode of Wings.

Last year, our family was one of millions who drove east out of Los Angeles the day before Thanksgiving. We were headed to Castle Valley, Utah, to my sister-in-law and brother-in-law’s magical place (Flo and I got married there, in the shadow of Arches National Park.) It took us two hours to drive twenty miles; we pulled over and had dinner, after which things picked up a little bit. Flo showed me a picture of that same exodus a year later – lines of unmoving cars, brake lights illuminating the freeway. This year we’ll be driving a mile and a half to pick up my parents from the airport ferry.

I’m thankful for a lot of things today – for Ward Lake, and for the Ward Cove post office with its empty parking lot, save a small apple-eating girl. For Green Bean coffee, and the local pharmacy, and the fact that I can live without whipped cream on my pie (BUT JUST THIS ONCE.) For the people I’ve met here, and the people I haven’t met yet, but will. For the sunshine and long days we had when we moved here, and for the rain and the darkness we have now. For the two people I live with whose hearts are all wrapped up with mine, and the third little person who’ll be joining the party soon. And for all of you, wherever you are. Happy Thanksgiving from southeast Alaska. Please eat enough whipped cream for me.

[basilpizzabar]

Catering for All: Exploring Gluten-Free and Vegan Options in Wood-Fired Pizza

Wood fired pizza

Wood-fired pizza is a beloved culinary creation that has captured the hearts and taste buds of many. However, for individuals with dietary restrictions such as gluten intolerance or those following a vegan lifestyle, finding suitable options can be a challenge. Fortunately, there has been a growing recognition of the need for inclusivity, leading to the development of delicious gluten-free and vegan wood-fired pizzas. Let’s get into the world of wood-fired pizza catering, highlighting the creativity and mouthwatering options available to cater to diverse dietary needs.

The Art of Gluten-Free Wood-Fired Pizza:

Crafting a gluten-free pizza crust in a wood-fired oven requires specific techniques and alternative flours to achieve a crispy texture. Exploring the various gluten-free flours and ingredients that can be used to create a satisfying crust will open doors to delicious possibilities. Additionally, discover popular gluten-free wood-fired pizza toppings and flavor combinations, while finding useful tips and tricks for a successful gluten-free pizza experience.

Mastering Vegan Wood-Fired Pizza:

Vegan wood-fired pizzas present their own unique set of challenges, as traditional animal-based ingredients are replaced with plant-based alternatives. Dive into the world of vegan cheese, nut-based spreads, and other plant-based ingredients that add depth and flavor to these pizzas. Discover creative combinations that will tantalize your taste buds, impressing both vegans and non-vegans alike.

Exploring Gluten-Free and Vegan Wood-Fired Pizza Options:

To facilitate culinary adventures, consider a selection of establishments from around the world that specialize in gluten-free & vegan wood-fired pizzas. Each place has its own approach to accommodating dietary needs, featuring signature pizzas and customer favorites. Take the opportunity to explore local options and inquire about gluten-free and vegan offerings.

Thanks to the increasing demand for inclusivity, gluten-free and vegan options in wood-fired pizza have become more accessible. Whether you choose to explore pizzerias specializing in accommodating dietary needs or embark on your own culinary journey at home, the world of gluten-free and vegan woodfired pizza catering awaits. Delight in the flavors and aromas of these mouthwatering creations, and embrace the celebration of diverse dietary preferences in the realm of wood-fired pizza.

Looking to host an unforgettable pizza party? Want to impress your guests with a unique and delightful experience? Look no further! Basil Pizza Bar offers best wood-fired pizza catering services in Los Angeles and Orange County. Contact us today to book our services and treat your guests to an extraordinary culinary adventure that will satisfy their hearts, souls, and stomachs.